Recipe for French Sablés aux amandes

Ingredients

• 200 g soft butter
• 50 g powdered sugar
• 1 egg
• possibly 1 tsp cognac
• 1 tsp vanilla sugar
• 1 pinch of salt
• 50 g ground almonds
• 50 g powdered sugar
• 250 g flour
• 1 egg yolk
• 1 tbsp milk
• approx. 30 pieces of peeled almonds

Preparation

1. Beat the butter with 50 g powdered sugar, the egg, the vanilla sugar and the pinch of salt until creamy. I omitted the cognac; anyone who likes can add it here. Mix the 50 g ground almonds with 250 g flour and 50 g powdered sugar and add to the egg mixture. Now knead everything well into a smooth dough. Place the dough in a freezer bag and chill for 2 hours.

2. Preheat the oven to 175° C (347° F) top and bottom heat and line the baking sheets with parchment paper. Roll out the dough between two sheets of cling film and cut out any shapes you like. Do not knead the delicate shortcrust pastry too much. Whisk the milk with the egg yolk and brush the cut-out cookies with it. Place half (or a whole) almond on each cookie. Bake in the oven at 175° C (347° F) for approx. 10 to 12 minutes. Pull off the sheet with the paper and let cool.